1, Buddha jumps over the wall
Buddha jumping wall, also known as Fushouquan, is a famous specialty dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, this dish was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty. According to Mr Fei Xiaotong, the inventor of this dish is a group of beggars.
Buddha jumping wall is generally made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops and quail eggs, adding broth and Fujian old wine, and simmering with slow fire.
2. Boiled cabbage
Boiled cabbage (English name: Supreme Soup Steamed Cabbage) is a famous Sichuan dish. It was originally created by the famous Sichuan cuisine chef Huang in the royal restaurant of the Qing Dynasty. Later, it was developed by Luo, a master of Sichuan cuisine, and became a fine product at the state banquet.
Boiled cabbage is made from the heart of Chinese cabbage in the north, cooked with chicken and duck ribs, seasoned with clear soup with chicken and minced pork, and finally poured with some chicken oil. After the dish is cooked, it is fresh and elegant, rich in flavor and soup, but fragrant and refreshing, not oily or greasy.
3, clear soup swallowing vegetables
Clear soup swallow dish is the traditional name of Shandong Province, belonging to Shandong cuisine. The bird's nest is a nutritious soup with various auxiliary materials, which is precious and delicious, and the soup is clear and white.
4. Taishi Wushe Decoction
Taishi Five Snake Soup is one of the famous snake banquet dishes in Cantonese cuisine. It is made of snake as the main material and chicken, abalone, fungus and mushroom. Five snakes at least include cobra (commonly known as "rice shovel head"), golden ring snake and silver ring snake, and water snake, golden ring snake or king cobra are also added. Add a little chrysanthemum silk when eating.
5. Three-silk shark fin
Three-silk shark's fin, a local traditional dish in Shandong, belongs to Shandong cuisine. Three-silk shark fin is mainly made of shark fin.
The manufacturing method is generally to cut thousands of skins into two pieces with a blade, and then cut them into filaments, leaving one side 1 cm wide without cutting. Filaments are shark fins, and continuous parts are used as fins. Heat the oil in the pot to 60% heat, add thousands of skins, be careful not to touch the silk, and fry until golden. Then, mix soda ash with water and put it in a pot to boil. Add thousands of skins and cook until white and tender, and the shark fin is out of the pot.